Back to 4 servings For the pumpkin 2 lb pumpkin or butternut squash, about 900 g, peeled, seeded and cut into 1-inch cubes 4 tbsp olive oil 1 yellow onion, medium, chopped 2 garlic cloves, minced 1 teaspoon ginger, finely chopped or grated 1 teaspoon ground turmeric 0.25 cup sugar 0.5 teaspoon salt, plus more to taste 0.25 teaspoon black pepper, freshly ground 14 oz chopped or crushed tomatoes, one 400 g can 1 cup vegetable or chicken broth, or water, plus more as needed For the yogurt sauce 1 cup plain yogurt, thick, plain or Greek style 1 garlic clove, minced 0.25 teaspoon salt For the garnish fresh or dried mint leaves, cut into thin strips, for garnish
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1 Step 1: Peel the pumpkin or squash, remove the seeds and cut into 1-inch cubes.2 Step 2: Heat the olive oil in a large pan with lid over medium heat. Saute the chopped onion for 4 to 5 minutes until golden brown.3 Step 3: Stir in the garlic, ginger, turmeric, sugar, salt and pepper and cook for about 1 minute until fragrant.4 Step 4: Add the tomatoes and broth or water and bring to a boil, stirring often.5 Step 5: Add the pumpkin pieces, reduce the heat to low and simmer covered for 25 to 30 minutes, stirring a few times, until the pumpkin is tender but still holds its shape. Add a little more liquid if the pan starts to dry out.6 Step 6: While the pumpkin cooks, stir together the yogurt, minced garlic and salt for the sauce, and chill until serving.7 Step 7: Arrange the pumpkin on a serving dish, spoon the yogurt sauce over the top or alongside, and scatter with mint strips. Serve hot or at room temperature with naan.getsaucepan.com/r/e7fe9d41-24e3-51fa-ae5f-09f5c1d477b7
Cook this in Saucepan Kadu Bouranee (Afghan Pumpkin) as one big step at a time. Hands free, with timers that ring.
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